Melt the butter in medium sized pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Then add the almond, beef broth, nutmeg, salt and pepper. Cook for about 20-25 minutes on low heat. Do not cover the pot with the lid!

Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup.

Place the soup into the bowls, sprinkle some pomegranate on the tops. Serve immediately while still warm.

5 Comments:

hi binnurthis soup sounds good i'm thinking about toasting the almonds after bleaching to get rich flavur but i want to ask uou first befor trying it.and what about the history of this soup do have an idea ?thankscandy

Hi Candy,The original recipe has 1/4 cup bitter almond to give the intense flavor tothe soup. But I couldn't find it here:) You can of course use toasted almonds :)One of the sources tells it was made for the Ottoman Sultan at Edirne Palace at 1539.

Hi!!It sounds great! I am from South Spain ( Malaga) and we have a drink made with almonds (ajoblanco): basically it is a blend of cool water, garlic, oil and salt...then you can add chopped apples and paprika. It is to be drunk in summer. Bitter almonds are not used for this coz they are not good for many people and they are said to be dangerous. We use sweet new almonds ( when thay are not totally ripped).